Yummy! I’ve made this several times now, had hoped to reduce the need for so much olive oil with the addition of chicken broth for as a delivery vehicle. But it just didn’t work, I think the olive oil is needed to encourage the deep roasting.

There’s a couple of tricks to this. First, the cauliflower needs to be cut into bite size pieces, otherwise the cooking time is really lengthened. Second, stir the cauliflower for quite a while before cooking to fully distribute the olive oil. Third, this recipe takes attention for the last 15 or 20 minutes — designate a helper!

Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.